Käytä tätä reseptiä valmistaaksesi tarpeeksi kanaa, jotta se voidaan käyttää pakkauksissa ja salaatissa koko viikon ajan. voit jopa valmistaa kaksi kerralla. Aasian-tyyppisten kanaauhojen tekemiseksi jätä kanan koko; jos resepti vaatii silputtua kanaa, hajoaa ennen varastointia.
This recipe is perfect for preparing enough chicken to use in packages and salads throughout the week. You can even make two at once. To make Asian-style chicken noodles, leave the chicken whole; if the recipe calls for shredded chicken, shred before storing. Source: Everyday Food, June 2005. 1 hour 10 min 4 servings. Ingredients: 1 whole chicken (about 3 1/2 pounds), rinsed and patted dry, 2 tablespoons butter, at room temperature, Coarse salt and ground pepper. Instructions: 1. Preheat oven to 425 degrees. Tie the chicken legs together with kitchen twine (tuck the wings under the chicken, if desired, for a more attractive presentation). Place the chicken on a rack set in a roasting pan (or on crumpled foil). 2. Rub the chicken all over with the butter. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted into the thickest part of the thigh (avoiding the bone), 45 to 50 minutes. Serve, or let cool before refrigerating, for up to 3 days.
27.04.2023 @ 03:38
This recipe is perfect for preparing enough chicken to use in packages and salads throughout the week. You can even make two at once. To make Asian-style chicken noodles, leave the chicken whole; if the recipe calls for shredded chicken, shred before storing. Source: Everyday Food, June 2005. 1 hour 10 min 4 servings. Ingredients: 1 whole chicken (about 3 1/2 pounds), rinsed and patted dry, 2 tablespoons butter, at room temperature, Coarse salt and ground pepper. Instructions: 1. Preheat oven to 425 degrees. Tie the chicken legs together with kitchen twine (tuck the wings under the chicken, if desired, for a more attractive presentation). Place the chicken on a rack set in a roasting pan (or on crumpled foil). 2. Rub the chicken all over with the butter. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted into the thickest part of the thigh (avoiding the bone), 45 to 50 minutes. Serve, or let cool before refrigerating, for up to 3 days.